Feta Fiesta Kale Salad with Avocado and Crispy Tortilla Strips

Feta Fiesta Kale Salad with Avocado and Crispy Tortilla Strips requires around 25 minutes from start to finish. For $1.81 per serving, you get a salad that serves 4. One portion of this dish contains roughly 15g of protein, 25g of fat, and a total of 425 calories. 75 people were glad they tried this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of jalapeno, ground coriander, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Cookie and Kate. With a spoonacular score of 99%, this dish is outstanding. Users who liked this recipe also liked Confetti Salad with Crispy Tortilla Strips, Mâche and Avocado Salad with Tortilla Strips, and Mexicana Meatloaf with Cilantro Pesto and Crispy Tortilla Strips.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.To prepare the kale: Use a chef’s knife to slice out the thick ribs, then discard the ribs and chop the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the drained black beans, feta, avocado and chopped cilantro to the bowl.Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and start making little popping noises. Transfer the pepitas to the salad bowl. Toss the salad to combine.To make the crispy tortilla strips: Stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a large pan over medium heat and add a drizzle of olive oil. Once the oil is shimmering, toss in the tortilla slices, sprinkle them with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 5 to 10 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel. Top the salad with crispy tortilla strips and serve.

 

Step by step:

1. To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.To prepare the kale: Use a chef’s knife to slice out the thick ribs, then discard the ribs and chop the leaves into small, bite-sized pieces.

2. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

3. Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing.

4. Add the drained black beans, feta, avocado and chopped cilantro to the bowl.Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and start making little popping noises.

5. Transfer the pepitas to the salad bowl. Toss the salad to combine.To make the crispy tortilla strips: Stack the corn tortillas and slice them into thin little strips, about 2 inches long.

6. Heat a large pan over medium heat and add a drizzle of olive oil. Once the oil is shimmering, toss in the tortilla slices, sprinkle them with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 5 to 10 minutes.

7. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel. Top the salad with crispy tortilla strips and serve.

Nutrition Information:

covered percent of daily need